#TashaTests: Lip-smacking anything-you-want-it-to-be cupcakes
Chocolate or vanilla? Now you don’t need to choose since you can have the best of both worlds with this delicious, recipe.
It’s a very easy recipe; just an hour until you can enjoy freshly baked cupcakes but the true art, and fun, happens with the adding, substituting and dropping of ingredients with a versatile recipe like this.
In fact, this recipe is so easy to adjust for all tastes that even the pickiest group of guests will each have a cupcake they love from the same recipe. For plain vanilla cupcakes just remove the chocolate chips, if you like chocolate more just add three tablespoons of cocoa to the dry mixture and enjoy your chocolate cupcakes. Or go rogue and make blueberry vanilla cupcakes; just add blueberries to the mixture and remove the chocolate chips. The possibilities are endless, all that is left is to enjoy and astound!
Ingredients for the vanilla-choc version
- 100g Unsalted butter
- 10g baking powder
- 240g brown sugar
- Pinch of salt
- 175ml milk
- 325g cake flour
- 5ml vanilla essence
- 1 large egg
- Chocolate chips
- Start by preheating the oven to 180 C
- Line a Muffin tin with muffin paper cups
- Mix together the flour, baking powder and salt.
- Beat the sugar and the butter until well combined, add the egg.
- Mix in the vanilla essence.
- Combine the two mixtures until smooth, stir in the chocolate chips.
- Scoop the batter into the muffin tin and bake for 25 – 30 min.
- Let cupcakes cool for 15 – 20 min and cover with your favourite butter icing.
A basic cupcake recipe laying the groundwork for experimentation and recipe subbing that is easy enough for even the most inexperienced bakers to enjoy making.
Words: Natassha Burrell